Ragi Dosa Recipe – Authentic Finger Millet Crepes with Coconut

Last Updated on 2 months by Neha Deshmukh

Ragi Dosa Recipe – Authentic Finger Millet Crepes with Coconut

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak a little extra goodness into your meals. And let me tell you, these Ragi Dosas are it. They’re crispy, flavourful, and packed with the nutritional punch of ragi (finger millet). I first made these when trying to increase the millets in my family’s diet, and they were an instant hit! They’re now a regular feature in our breakfast rotation.

Why You’ll Love This Recipe

These aren’t your average dosas. Ragi dosas offer a slightly nutty flavour and a wonderful texture. Plus, ragi is a powerhouse of nutrients – we’ll get into that more later! They’re surprisingly easy to make, even if you’ve never ventured into dosa-making before. And honestly, who doesn’t love a good, crispy dosa with a side of chutney?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Ragi Dosas:

• 1 cup Nachani/Ragi/Finger Millet Flour (approx. 120g)
• ¼ cup Curd (approx. 60ml)
• ⅓ cup Fresh scraped coconut/desiccated coconut (approx. 30g)
• ½ teaspoon Crushed Green Chilies (adjust to taste)
• ½ teaspoon Cumin Seeds
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Nachani/Ragi Flour: Health Benefits & Varieties

Ragi is a fantastic grain – or technically, a seed! – that’s incredibly good for you. It’s rich in calcium, iron, and fibre. You can find ragi flour easily in most Indian grocery stores, or online. There are different varieties, but any standard ragi flour will work beautifully for this recipe.

Coconut: Fresh vs. Desiccated – Which to Use?

I personally love using fresh, grated coconut for the best flavour. But if you’re short on time (or fresh coconut isn’t available), desiccated coconut works perfectly well. Just remember that desiccated coconut is a bit drier, so you might need a tiny splash more water to get the batter to the right consistency.

Curd: The Role of Sourness in Dosa Batter

The curd (yogurt) is key for that lovely, slightly tangy flavour and helps with fermentation, making the dosas lighter. Use slightly sour curd for the best results. If your curd isn’t sour enough, you can leave it out at room temperature for a couple of hours to help it along.

Green Chilies: Adjusting the Spice Level

I like a little kick, so I use green chilies. Feel free to adjust the amount to your preference – or leave them out altogether if you’re sensitive to spice!

Cumin Seeds: Regional Variations & Flavor Profile

Cumin seeds add a lovely warmth and aroma. In some South Indian households, mustard seeds are also added – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, combine the ragi flour, coconut, curd, green chilies, cumin seeds, and salt.
2. Now, gradually add water, mixing as you go. You want to create a batter that’s thin enough to spread easily, but not too runny – think rawa dosa consistency. Mix really well to get rid of any lumps. Nobody likes lumpy dosas!
3. Cover the bowl and let the batter rest for at least 30 minutes. This allows the ragi to hydrate and the flavours to meld together. Trust me, this step makes a difference.
4. Heat a non-stick griddle or tawa on medium flame. Once hot, pour a ladleful of batter onto the centre. Using the back of the ladle, spread it in a circular motion from the centre outwards to create a nice, thin, lacy pattern.
5. Cover the dosa and cook for about 2 minutes, or until you see the edges start to lift. Drizzle a little oil or ghee around the edges – this helps with crisping.
6. Flip the dosa carefully and cook uncovered for another 1-2 minutes, until golden brown spots appear.
7. Serve immediately with your favourite chutney or sambar!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Ragi Dosa:

• Achieving the Perfect Lacy Texture: The key is a thin batter and a hot griddle. Don’t be afraid to experiment with the amount of water.
• Batter Consistency: Troubleshooting: If the batter is too thick, add a little more water. If it’s too thin, add a tablespoon of ragi flour.
• Griddle Temperature Control: Medium heat is your friend. Too high, and the dosa will burn. Too low, and it won’t get crispy.
• Preventing Sticking: Oil/Ghee Application: A good non-stick griddle is essential. But even with a good one, a little oil or ghee helps prevent sticking and adds flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Ragi Dosa: Simply substitute the curd with plant-based yogurt. Coconut yogurt works really well!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustments (Mild to Spicy): My friend, Priya, loves to add a pinch of red chili powder for extra heat.
• Ragi Dosa for Navratri/Festivals: These are perfect for fasting days as ragi is a permitted grain during many fasts.

Serving Suggestions

Ragi dosas are fantastic with:

• Coconut Chutney
• Tomato Chutney
• Sambar
• A dollop of ghee (my personal favourite!)

Storage Instructions

Leftover batter can be stored in the refrigerator for up to 2 days. You might need to add a little water to thin it out before using.

FAQs

Let’s answer some common questions:

What is Ragi and why is it good for me?

Ragi is a highly nutritious millet that’s packed with calcium, iron, fibre, and antioxidants. It’s great for digestion, bone health, and overall well-being.

Can I use store-bought dosa batter as a base and add ragi flour?

You can, but the texture might be slightly different. I recommend making the batter from scratch for the best results.

How can I make the dosa more crispy?

Make sure your griddle is hot enough, use a thin batter, and drizzle enough oil or ghee around the edges.

Can I make this batter in advance and store it for longer?

You can store it for up to 2 days in the fridge, but the batter will ferment a bit more, resulting in a slightly tangier dosa.

What chutneys or sambar pair best with Ragi Dosa?

Coconut chutney and sambar are classic pairings. But feel free to experiment with other chutneys like tomato chutney or mint chutney!

Enjoy making these Ragi Dosas! I hope they become a favourite in your home too. Let me know how they turn out in the comments below!